Take a bite of pure decadence with this bread pudding dessert recipe. The rich maple flavor is complemented by the crunchy walnut taste, while the raisins and currants provide a burst of tang making this the all around perfect dessert.
2/3 cup California walnuts
3 cups whipping cream, heavy
1/4 cup candy cap mushrooms*, chopped dried
1 egg
2 egg yolks
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
10 ounces (about two-thirds of a 1-pound loaf) brioche, crusts removed
2 tablespoons currants, dried
2 tablespoons golden raisins
*Note: Candy cap mushrooms are available in some specialty markets and farmer’s markets. Though they can be omitted if you can’t find them, with their intense maple flavor and aroma, they are worth seeking out, and they impart a unique quality to this pudding.
1/4 cup California walnuts
1 1/4 cups whipping cream, heavy
1/2 cup milk, whole
1 tablespoon candy cap mushrooms, dried, finely chopped
6 tablespoons maple sugar*
4 egg yolks
1/4 teaspoon salt
1/4 teaspoon vanilla
*If maple sugar is hard to find, brown sugar may be substituted, though it will not have the subtle maple flavor.